Cantonese stuffed carp

Clean the shrimp from the shell, remove the insides and rinse. Clean the carp from scales, cut along the back, remove the dorsal ridge, carefully remove the ribs without damaging the meat and skin, gut and rinse with cold water. For the mince, finely chop the shrimp and fresh mushrooms, add salt and mix thoroughly. Stuff with a shrimp-mushroom mixture of carp, sew the cut from the back or tie it with a thread. Dilute starch in a small amount of water and coat fish with this mixture, especially carefully "treat" the incisions on the side of the back and abdomen. Heat a small amount of vegetable oil in a wok or frying pan and fry the carp on both sides until light golden. Remove the fish and keep warm. Cut the loin and pork lard into thin slices. In the oil in which the fish was fried, brown the loin slices. Transfer to a sauté pan or deep frying pan, pour in the stock, soy sauce and bring to a boil. "Wrap" carp with thin slices of lard, firmly tie with thread and lower into boiling broth. cook the fish in broth over a medium heat for about 15 minutes, then remove. Boil the stock for about 1/4-1/3 part over high heat. Remove the threads from the finished fish, put in a deep dish and pour over the broth. Heat the vegetable oil in a wok or frying pan and fry the spring onions lightly, then lay out the fish and fry without reducing the heat until the flesh of the fish is white. Add chopped mushrooms and, if desired, cucumber (pumpkin) and, covering with a lid, simmer over a medium heat for 5-7 minutes. Stir from time to time. Finally, add salt, ground pepper and sodium glutamate. When the vegetables are soft, serve immediately